Fall baking is my absolute favorite, and nothing screams autumn quite like pumpkin pie. But sometimes, I want that cozy pumpkin pie flavor without all the fuss of making a traditional pie crust.
That’s where my easy Pumpkin Pie Crisp recipe comes in! It’s incredibly simple to make, irresistibly delicious, and ready in about 55 minutes from start to finish.
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Why You’ll Love This Pumpkin Pie Crisp
This pumpkin pie crisp is a game-changer, and I’m so excited for you to try it!
- Quicker than pie: Skip the pie crust and enjoy this simplified version in under an hour.
- Perfect for a crowd: Easily scaled up to feed a larger group.
- Customizable: Adapt the spices, nuts, and sweeteners to your taste.
- Super Cozy: The warm spices and crumbly topping create the ultimate comforting dessert.
What is Pumpkin Pie Crisp?
If you’re new to pumpkin pie crisp, imagine the warm, spiced filling of a pumpkin pie but topped with a buttery, crumbly streusel instead of a traditional pie crust. The texture is different from a classic pie; it’s more rustic and less fussy. It’s so much easier to prepare because you can skip the pie crust, and I love the added crunch from the topping.
For another twist on a classic breakfast treat, you might also like Quick & Easy Cinnamon Roll French Toast.
Key Ingredients for the Best Pumpkin Pie Crisp
To make this amazing pumpkin pie crisp, we need a few key ingredients for both the filling and the topping. The filling brings that smooth, classic pumpkin pie flavor, while the topping adds a delightful buttery crunch. Let’s take a closer look!
See the detailed ingredients for the filling below.
- Pumpkin Pie Crisp Filling Ingredients
See the detailed ingredients for the topping below.
- Pumpkin Pie Crisp Topping Ingredients
Pumpkin Pie Crisp Filling Ingredients
Here’s what you’ll need for the creamy, spiced pumpkin filling:
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream
It’s so important to use pumpkin puree, not pumpkin pie filling, for this recipe. Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors. I personally love using Libby’s pumpkin puree, as it consistently delivers great flavor and texture. One cup of pumpkin puree also provides a good source of fiber, packing 7 grams.
Pumpkin Pie Crisp Topping Ingredients
Now, let’s gather the ingredients for the buttery, crumbly topping:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter (melted)
For a more traditional streusel texture, you can use cold butter cut into cubes and a pastry blender to cut the butter into the flour mixture. This creates small pockets of butter that melt during baking, resulting in a flakier topping. If you’re looking for more easy recipes, be sure to check out our treats and drinks category.
Step-by-Step Instructions for Perfect Pumpkin Pie Crisp
Following the instructions closely is key to achieving that perfect balance of creamy filling and crunchy topping.
I’ve included step-by-step photos to guide you through the process, so don’t worry! With a little bit of love and attention, you will be creating a delicious pumpkin pie crisp in no time.
How to Make Pumpkin Pie Crisp
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
- Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
- Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
Baking Time and Temperature
Bake your pumpkin pie crisp at 375°F for 40 to 45 minutes. The filling should be set, and the topping should be a beautiful golden brown.
If you notice the crumb topping browning too quickly, simply tent the top with foil to prevent it from burning while the filling finishes baking.
For another crowd-pleasing recipe, consider The Ultimate Roasted Vegetable Pizza Recipe.
Variations to Make It Your Own
Want to put your own spin on this recipe? Here are a few ideas to get you started:
| Variation | Details |
|---|---|
| Nuts | Add chopped pecans or walnuts to the topping. |
| Spices | Include a pinch of ground ginger or nutmeg. |
| Sweeteners | Use maple syrup in the topping for a richer flavor. |
| Brown Butter | Brown the butter for the topping for a nutty taste. |
Ingredient Substitutions
Have dietary restrictions or preferences? No problem! Here are some easy substitutions:
| Substitution | Details |
|---|---|
| Dairy-Free | Use coconut cream for heavy cream and vegan butter. |
| Gluten-Free | Use a gluten-free all-purpose flour blend. |
| Sugar-Free | Use a sugar substitute like erythritol or stevia. |
How to Prevent a Soggy Pumpkin Pie Crisp Topping
Nobody likes a soggy topping! To keep your pumpkin pie crisp topping nice and crunchy, avoid over-mixing the topping mixture. Using melted butter instead of softened butter can also help. Finally, ensure your pumpkin filling isn’t too wet, drain off any excess moisture if needed.
The Best Bakeware for Pumpkin Pie Crisp
The type of bakeware you use can definitely impact the final result.
- Cast Iron Skillets: Retain heat well, creating a crispy crust.
- Glass Casserole Dishes: Heat evenly but may take slightly longer to bake.
- Metal Pans: Heat quickly, resulting in a crisper topping.
Keep an eye on your baking time, regardless of the material you use, as they all affect the rate at which the crisp bakes.
Serving Suggestions
While ice cream and whipped cream are classic toppings, there are so many other ways to elevate your pumpkin pie crisp:
- Sauces: Drizzle with caramel or chocolate sauce.
- Toppings: Sprinkle with candied pecans or toasted coconut.
- Garnishes: Garnish with fresh mint or cinnamon sticks.
- Pairings: Serve with a warm beverage like coffee, tea, or spiced cider.
How to Store Leftover Pumpkin Pie Crisp
To store leftover pumpkin pie crisp, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate. It will last for up to 3-4 days in the refrigerator. Freezing is not recommended, as the topping can become soggy upon thawing.
Reheating Instructions
Here’s how to reheat your pumpkin pie crisp to bring back that warm, comforting flavor:
- Oven: Reheat at 350°F for 10-15 minutes.
- Microwave: Heat in short intervals, checking frequently.
- Air Fryer: Reheat at 320°F for 5-7 minutes for extra crispness.
To maintain the crispness of the topping, consider placing the crisp under the broiler for a minute or two. Be careful not to burn it!
Troubleshooting Common Problems
Encountering issues? Here’s how to solve them:
- Soggy topping: Refer to my tips on preventing a soggy topping.
- Cracked filling: Lower the oven temperature slightly to prevent the filling from drying out too quickly.
- Uneven baking: Rotate the dish halfway through baking to ensure even heat distribution.
Frequently Asked Questions
Here are some common questions I get about pumpkin pie:
How do you know when a pumpkin pie is done?
The filling should be set around the edges but still have a slight wiggle in the center.
Can you store pumpkin pie at room temperature?
No, pumpkin pie should always be stored in the refrigerator to prevent bacterial growth.
Can this be made vegan or dairy-free?
Yes, use the substitutions I mentioned earlier!
What are the best ways to reheat pumpkin pie crisp?
The oven or air fryer are the best for maintaining crispness.
What other toppings complement pumpkin crisp besides vanilla ice cream?
Caramel sauce, whipped cream, candied pecans, and toasted coconut are all delicious options.
Conclusion
This Pumpkin Pie Crisp is truly the perfect balance of easy and delicious. I hope you’ll try it. With its simple preparation and warm, comforting flavors, it’s sure to become a fall favorite in your home. Now, I’d absolutely love to hear from you! Please leave a comment below sharing your results, any questions you might have, or even variations you’d like to try. Happy baking!
Follow us on Pinterest for cozy fall baking inspiration, from easy crisps and crumbles to spiced pies and warm autumn desserts that fill your kitchen with comfort!
Easy Pumpkin Pie Crisp Recipe: Amazingly Simple!
Ingredients
Equipment
Method
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. You can also beat with a hand mixer until crumbly if needed.
- Bake until filling is set and top is golden brown, 40 to 45 minutes. If the crumb topping happens to brown too quickly, you can lightly cover the top with foil to prevent it from browning any more.
- Let cool for 10 minutes, so the pie filling can firm up. Then serve warm topped with ice cream or whipped cream. My personal favorite combination is to serve this pumpkin crisp with cinnamon ice cream if you can find it!
Nutrition
Notes
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